From New Vegetarian Kitchen
1 pound 2 oz strawberries, hulled
4 tsp powdered sugar
2 Tbsp sugar
3 Tbsp marsala wine
1 1/4 cups heavy cream
1. Reserve 4 strawberries for decoration and put the rest in a blender and puree until smooth. Press the puree through a strainer into a clean bowl to remove the seeds. Stir in powdered sugar and set aside.
2. Put the sugar, marsala wine, and 1 tsp hot water in a large bowl and stir until the sugar dissolves. Add the cream and, using a balloon whisk, whip until it forms soft peaks.
3. Spoon a large spoonful of the strawberry puree into a small, tall glass or bowl and top with some of the cream mixture. Layer again with the remaining puree and cream. Chill the syllabubs 30 minutes or until set. Decorate with the reserved strawberries and serve.